Apple Cider Sangria

Happy Halloween! November is coming… That means simmering soups, roasting turkeys, prepping for Christmas, and VOTING. Seriously people – go VOTE. Looking for last minute voting info before the big day? Head to Vote Save America to learn more about the ballot in your state.

Now, listen up. The looming election has about as much spookiness and horror that I can handle this year, so this is not a special Halloween post. Can you keep a secret? I hate Halloween. I am terrified of my own shadow on a bright, sunny August day. Add some rolling fog, scary masks, and people jumping out of bushes? NOPE. I will gladly hand out candy to children on my very brightly lit front porch and ohhh and ahhh over their costumes – but that is the extent of my Halloween participation. Tonight, I am putting on my comfy cozies, striking up a “one for you, one for me” deal in the candy bowl, and sipping some of this apple cider sangria from my not-so-discreet travel mug.


I love sangria. I seriously LOOOOVE it. I got hooked on this fruity concoction while living in Spain during the winter months so my favorite sangria is always made with red wine. This fall version is trashed up with some fresh apple cider, oranges, cinnamon, maple syrup, pomegranate and Grand Marnier for an extra kick in the pants.

The only reason I don’t make sangria on the reg is that it requires patience. REAL patience – not “oh this needs to sit for 30 minutes? Cool, it’s been 10 so let’s drink” kind of patience. I think a great sangria needs a solid 4-6 hours to marinate and get all spiced up. So prepare in advance! Think ahead! Don’t decide you want sangria at 5pm when your friends are coming over at 6pm.


I also am not picky on the type of red wine for my sangria. I grabbed whatever red I had on hand, which ended up being a red blend, and used that here. The only “rule” that I have is that the wine needs to be the drier side. You are adding sugar with the fruit and cider and syrup, so keep the wine dry.


To feel EXTRA festive (for fall of course, not Halloween…) I added a cinnamon sugar rim and some blood oranges to this version. I may have let out a little squeal in the store yesterday when I saw the blood oranges out. They are so juicy and gorgeous in desserts and cocktails – so expect some more blood orange love in the coming weeks!


Now go forth and participate in democracy and reward yourself with some apple cider sangria! Happy fall ya’ll 🙂

Apple Cider SangriaDSC00966.jpg

Total Time: 5 minutes prep, 4-6 hours total

Serves: 4-6


  • 1-2 cups apple cider (to taste)
  • 1/2 cup Grand Marnier
  • 3 tablespoons maple syrup
  • 1 bottle dry red wine
  • 2 apples, sliced
  • 1 orange
  • 2 blood oranges
  • 4 sticks cinnamon
  • 1/2 cup pomegranate arils
  • Cinnamon sugar for rim
  • Cubed ice


Thinly slice apples and place in large pitcher. Slice 1/2 orange and one blood orange into  rounds and add to pitcher. Save a few slices to garnish if you wish. Juice remaining half of orange and second blood orange into pitcher. Add cinnamon sticks and pomegranate arils (save some for garnish!). Pour in apple cider, maple syrup, Grand Marnier, and red wine. Stir to combine and refrigerate for 4-6 hours.

To garnish, use a slice of orange to wet the rim of the glass and roll into cinnamon sugar mixture. Add cubed ice to glass and pour in sangria! Top with fresh pomegranate arils. You can also add some fresh cut fruit if you want, but I like to just make sure every glass has some juicy sangria-fruit for everyone to munch on after. Nothing better than a boozy apple slice to top off your drink!


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